Soft Pretzels

So last night Dan & I decided to attempt soft pretzels! These were so fun to make and came out GREAT!

Here are some pictures of Dan working hard!

Almost done!

The finished product!

Soft Pretzel Recipe:

1/8 cup hot water
1 package active dry yeast
1 1/3 cup warm water
1/3 cup brown sugar
4 cups all-purpose flour
Coarse kosher salt (we use sea salt)
Baking soda
Butter(to grease cookie sheets)
Vegetable oil (to grease counter)
1 egg, beaten + 1 tbsp water (to brush the pretzels with before baking)

Directions
– In a large bowl, mix together 1/8 cup hot water and 1 package active dry yeast until the yeast dissolves.
– Stir in the 1 1/3 cup warm water and 1/3 cup brown sugar and continue stirring until the brown sugar dissolves.
– Slowly add 4 cups of flour, stirring constantly
– Continue stirring the mixture until it is smooth and does not stick to the sides of the bowl

To continue by hand: flour the counter lightly, and flour your hands. Knead the dough until it is stretchy and smooth.

– Lightly oil your counter
– Grease your cookie sheets generously with butter or shortening. It is very important that you grease the cookie sheets well!
– Sprinkle greased cookie sheets with kosher salt.
– Preheat oven to 475 degrees Farenheit.
– Using a liquid measuring cup, fill a large saucepan at least 1/2 full of water. For each 1 cup of water you add, add 1 tablespoon of baking soda.
– Divide the dough into 4 even pieces, and shape them like a pretzel.
– Bring the water and baking soda in the saucepan to a gentle boil.
– Using a spatula, gently lower each pretzel into the water one-by-one — counting slowly to 30 before removing the pretzel from the water and placing it on the cookie sheet.
– Repeat until all pretzels are done.
– When all pretzels have been boiled, lightly brush each pretzel with the egg+1 tbsp water mixture, then sprinkle with more kosher salt.
– Bake for 8 minutes, or until the pretzels are golden.

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